Heritage of the past The pantheistic worship of nature and her bounty, especially seafood, rice, soya, and vegetables, is reflected in Japanese gastronomy by the term sappari (i.e clarity, lightness, simplicity, and order). The way the food taste is as important as the way it looks in Japanese cooking. However some important Western influences have filtered through, notably the technique of frying (tempura), introduced by Portuguese Jesuits in the 17th century, and the marked increase in meat consumption, (especially chicken and pork), which was formerly condemned by Buddhist precepts. Sukiyaki, now the Japanese national dish, was formerly prepared in secret by the peasants.

Basic ingredients of Japanese cooking The basic ingredients are combined in many different ways. At the head of the list are the soya bean (used in miso, tofu, and sauces) and rice, which can be either savoury or sweet. The other most commonly used ingredients are rice wine, either weak and sweetened for use in cooking mirin or strong sake; rice vinegar; sesame oil; green horseradish wasabi; daikon, which is either cut up or grated; dried marrow squash, burdock; shirataki, (noodles made from the dried tubers of devil's tongue plant, a subspecies of the sweet potato); bamboo shoots; and lotus roots. The Japanese are fond of marinades and there is a whole range of pickles, (including prune, radish, ginger, and sea urchin). A great variety of noodles and vermicelli of all sizes are made from wheat, buckwheat, or rice flour. Finally there is seafood, which includes the dried, powdered, andcompressed seaweeds added to sauces, soups, and garnishes. Dried bonito fish katsuobushi is used in a variety of ways. A number of herbs and spices are used in abundance.

The preparation of food follows a characteristic pattern. Fish can be salted and grilled, or boiled. Chicken is grilled with salt or can be marinaded, then fried.Beef is usually finely sliced, grilled,then rapidly immersed in a vegetable soup. Two typically Japanese culinary processes can be applied to many dishes; nabemono, food cooked at a table, on a grill, or in a fondue pan and nimono, food cooked in aromatic stock. Steaming is another common method.Frying is in fact the pride of Japanese cooking. More than one oil may be used, in carefully measured proportions.